Eggnog Coffee Cake Muffins

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Eggnog Coffee Cake Muffins-a wonderful breakfast treat for the holidays!

Eggnog Coffee Cake Muffins Recipe on Perfect for Christmas brunch!

Josh and Caleb are milk chuggers. We go through gallons and gallons of milk every week. The other day we were running low so I ran up to the store to grab milk. I was only going in for milk, but the eggnog caught my eye. I decided to grab a carton. Eggnog season doesn’t last very long so I figured I better get on the eggnog train before it’s too late!

While I was waiting in the checkout line my mind was racing with eggnog ideas. I looked up and noticed that the person in front of me had one of those boxed coffee cakes in their basket. That boxed coffee cake gave me the idea to make Eggnog Coffee Cake Muffins. I couldn’t wait to get home so I could start baking!

Eggnog Coffee Cake Muffins Recipe on LOVE these muffins!

Josh was in the kitchen when I got home, so I sweet talked him in to helping me make the muffins. Four hands are better than two:) And it really didn’t take much sweet talking since Josh knew he would get to sample the muffins when they came out of the oven.

Eggnog Coffee Cake Muffins Recipe on

Josh got out our favorite Gold Medal flour while I gathered the rest of ingredients. Josh really wasn’t sure what other ingredients we would need, but he know Gold Medal Flour was a must. We always use Gold Medal Flour in our baking adventures.

I put Josh in charge of making the streusel. A muffin with streusel is music to my ears and this recipe has streusel in the middle of the muffin AND on top!

Eggnog Coffee Cake Muffins Recipe on Love the streusel and eggnog glaze!

The muffins also get a double dose of eggnog! There is eggnog in the muffin batter and I whisked up an eggnog glaze to finish off the muffins. Eggnog fans are going to go crazy for these muffins.

Eggnog Coffee Cake Muffins Recipe on Love these holiday muffins!

And speaking of eggnog fans, my dad is coming to visit for Christmas and he LOVES eggnog. He drinks it like it’s going out of style. I can’t wait to make my dad Eggnog Coffee Cake Muffins. They will be the perfect breakfast treat on Christmas morning! And I am sure my dad will wash his muffin down with a tall glass of eggnog. He seriously loves the stuff!

Make your Christmas morning extra special by baking a batch of Eggnog Coffee Cake Muffins! And I don’t blame you if you can’t wait until Christmas morning to make these muffins. They are almost too good to be true! Go ahead and make a batch now, just make sure you pick up extra eggnog at the store. You don’t want to wake up Christmas morning and realize you are out of eggnog! Eggnog Coffee Cake Muffins are a must! Enjoy!

Eggnog Coffee Cake Muffins Recipe on Love everything about these muffins!

Eggnog Coffee Cake Muffins

Eggnog Coffee Cake Muffins-the streusel and eggnog glaze make these muffins extra special! They are perfect for Christmas morning!
4.34 from 3 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
10 muffins


For the Streusel:

  • 1/2 cup all-purpose l flour
  • 1/2 cup brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons unsalted butter cut into small pieces

For the muffins:

  • 2 cups all-purpose Gold Medal flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup eggnog
  • 1 large egg
  • 5 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract

For the eggnog glaze:

  • 1 cup powdered sugar
  • 3 tablespoons eggnog
  • Pinch of nutmeg


  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins. Set aside.
  2. First make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add the butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. Whisk until smooth. Pour the liquid ingredients over the dry ingredients and stir until just combined. Don't over mix.
  5. Place 1 tablespoon of muffin batter in each prepared muffin cup. Top with 1 teaspoon of streusel. Add more batter to cover the streusel, about a heaping teaspoon. Top muffins with remaining streusel.
  6. Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool to room temperature.
  7. While the muffins are cooking, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. Whisk until smooth. Drizzle glaze over the muffins. Serve and enjoy!

Disclosure-this recipe is in partnership with Gold Medal Flour, but our opinions are our own. 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Kay and Josh are the same way. We go through too many gallons of organic milk….I think its 1/4 my grocery bill ;). The muffins look great! I haven’t played around with any eggnog recipes yet this year. Its time!

  2. As soon as I saw coffee cake and eggnog in the same sentence, I was in. These do really look like the perfect Christmas breakfast…Orrr maybe breakfast tomorrow. Yum!

  3. This totally looks like a Christmas morning treat for our family! We don’t ever have a problem using up eggnog (All of us LOVE it!) but I think I’ll have to put some aside for these muffins!

  4. Question: If you’re making these to take into the office, should you wait to apply the glaze? I’m afraid if I make them the night before, the glaze might make them soggy?

  5. I made these this morning to give to my son’s teacher for Christmas . I tried one and they were sooo good! They looked awesome in the kraft brown box with a pretty red ribbon and a chalk board sticker label with her name on it and an ornament on top.
    I will make them again for my other son’s teacher and again for Christmas morning!

  6. This looks delicious and I have leftover eggnog too! I’m going to make this for Christmas brunch but if I wanted to do it in a cake pan what size pan do you recommend? Or would a loaf pan be better?

  7. I just took these out of the oven. They are great – moist and delicious. I was a bit worried because my batter was very thick, but they turned out wonderful (and I don’t even like eggnog.)

  8. The first batch I made I thought was a little on the dry side. I increased the eggnog and sugar till the batter wasn’t so thick and decreased the baking time a little. They came out a lot more moist the second time.

  9. I also think if you bring the eggnog to room temp, it won’t curdle the cooled melted butter so much when you combine the two.

  10. Green coffee bean extract by far has become of the biggest news makers in the field of health and wellness today. It is considered by many as the total fat buster because of the various health benefits that it contains. It came from raw green coffee beans. Scientists have found out that raw green coffee beans contain an organic compound called Chlorogenic acid which could greatly affect your body’s metabolism.

  11. These look so delicious! I did the same exact thing as you at the store today. Strolling down the dairy aisle for milk and got side tracked with eggnog. It isn’t around for very long, so I had to get some! My hubby doesn’t care for it to just sit there and sip on but I have a feeling he will love these muffins. I can’t wait to get baking!

  12. I just finished making these. They smell delicious! I needed to make about 40-50 of them so I quadrupled the recipe, starting with the streusel. I could only fit double the muffin recipe in my stand mixer, so I started with that. I’m not sure how or where I went wrong, but I was able to make 50 muffins with just double the recipe. I even used about a TBSP and a half of mix in each regular sized muffin tin. Needless to say. The second round of muffins got 4x the amount of streusel and I still have about 4 cups left over. Maybe I’ll make more tomorrow to finish off the streusel!

  13. I’ve made these muffins a few times now and they are always excellent. I don’t care to drink eggnog myself, but the flavor here is rich and wonderful. Does anyone have any experience making this in a loaf or other pan? Would love advice on how to convert to a loaf that can be sliced. Thanks!

  14. I just made these and they look delicious and smell terrific! Do I need to wait until they are completely cool before adding the glaze?

  15. Just made these muffins and they are to-die-for! [pic on IG and credits given to your website]. Thank you for creating the PERFECT muffin!!!

  16. I filled 12 muffin  cups (recipe says 10), plus had a bit of batter and topping left, which I made into a small  individual- sized cake (baked about 5 minutes longer).  I filled each muffin cup with 1 T batter, crumbs, 1 T more batter and topped with the crumbs.  

    They baked perfectly and taste delicious.  Great use of leftover Thanksgiving eggnog.

  17. Thease were amazing. I just made them this morning. The only thing is that they seemed a ittle dry. . Is there anything I could do to help that. I FOLLOWED this to a a

    1. Hmmm, did you add too much flour or overbake? You can always add a little more eggnog. They haven’t been dry for me.

  18. I just made these for tomorrow’s Boxing Day brunch (Canada). The recipe made 12 large muffins, so my husband and I just sampled the extra 2 muffins with our Christmas breakfast. Delicious!

  19. I just made this and averted a disaster! 7 minutes into cooking I realized I had forgotten the baking powder! Googling what to do, it was suggested, if not too late, to remove from the muffin pan and just mix it up again with the baking powder. Of course this basically just blended all the tiers of streusel and mix together but I had no choice. Put the mix into new muffin holders and topped them with streusel which I still had plenty of. Roughly calculated 17 minutes for baking time and they came out fine.  The taste was fine, a bit dense not fluffy as some people have mentioned with theirs but understandable since I had to re-mix. Not dry though so it was a successful salvage.  I would in the future add nuts because I’m a nut freak and was missing them.
    P.S. I initially had 11 muffins but after scraping as much as I could from the holders and re-mixing with the baking powder, I had 10. 9 now because I ate one before commenting!

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